Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup almond flour
  • 1/2 cup reduced-sugar apricot preserves
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp red pepper flakes

Instructions:

  1. In a small bowl, combine the reduced-sugar apricot preserves, low-sodium soy sauce, Dijon mustard, apple cider vinegar, minced garlic, and grated ginger. Whisk until the mixture is smooth and the mustard is fully emulsified.
  2. Pat the chicken thighs dry with paper towels. Season with salt and pepper, then lightly dust with almond flour.
  3. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Place chicken in the pan and sear for 5–7 minutes per side until a deep golden-brown crust forms and the meat is nearly cooked through.
  4. Pour the apricot mixture over the seared chicken. Reduce heat to medium-low and simmer for 5–8 minutes.
  5. Use tongs to baste the chicken continuously as the sauce bubbles and thickens into a velvety glaze. Remove from heat once the chicken reaches an internal temperature of 165°F (74°C).